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Brewing Gruits

S

SFBeerGuy

I am going to attempt my first Gruit in a couple of weeks and was wondering if anyone here has any experience brewing them.  I am going to attempt a rather traditional Gruit but a bit more complex with the herbs and spices that I add.

What I know nothing about are amounts and boil times for the various herbs.  Here is what I have come up with:
1.00oz Mugwort @ 60min
2.00oz Dandelion Root @ 30min
0.50oz Chamomile flower @ 10min
1.00oz Spruce tips @ 10min
2.00oz Bog Myrtle (Sweet Gale) @ 10min
2.00oz Juniper Berries @ 10min
2 vanilla beans in secondary.

As I have read, I plan on a 1.00oz FWH addition of Saaz mainly for the purpose of preservation.

The grain bill (all-grain) is pale 2-row with a wide selection of specialty malts to build complexity.

Any thoughts?  Revisions?  Criticism?
 
I would like to hear how it turned out, I have been doing a fair amount of research on gruits over the past couple of weeks and preparing to try some of the better sounding ones sometime this year.
 
The only item I've not tasted in a beer is mugwort; the rest seem familiar enough.

Spruce and juniper are strong, so 3 oz combined may be high?  Dunno.  Could just be me, but that might become a pine beer.
 
I plan on making a Pilsener made in the historic pre-hops manner using henbane. I have a recipe from a guy who says his family in europe has been making it this way since the dark ages. He recommends against drinking too much of it, and says he doesn't much care for it.. but consumes it on special occasions with his family because it is family tradition.
 
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